The delay in response to this outbreak could have been related to a number of challenges in this EVD-affected setting: a need to strengthen the IDSR system, develop preparedness plans, train rapid response teams, and build laboratory capacity. Prioritizing these actions will aid in the timely response to future outbreaks.

Vitiligo, particularly the rarer inflammatory variant, may be difficult to distinguish from hypopigmented mycosis fungoides (MF) clinically. Complicating the distinction is that when biopsies are taken from the periphery of early vitiliginous lesions or from lesions with an inflammatory border (inflammatory vitiligo), a dermal lymphocytic infiltrate, exocytosis, interface dermatitis, and mild spongiosis may be seen, all resembling the findings seen in hypopigmented MF. We present a case demonstrating the difficulty in differentiating between these two diseases and examine some characteristic clinical and histopathological features of each. Often, a conclusive diagnosis cannot be made, necessitating close follow-up of the patient and monitoring for progression of their disease over time.

This work investigates the effectiveness of alginate and chitosan edible coatings and ascorbate and lactate calcium salts combined with a low permeable film to maintain the quality of fresh-cut pineapple through 15 days at 4C. Respiration rate, color, firmness, pH, ripening index, juice leakage, total soluble solids in juice leakage and ascorbic acid content were measured. Neither chitosan nor alginate coatings reduce the respiration rate of fresh-cut pineapple and oxygen values of less than 2% were obtained at the end of the storage. Significant correlations were found between ripening index, pH and luminosity, indicating that these parameters could point to the quality of the pineapple. According to our findings, a calcium lactate dip combined with the use of low permeable film retards the ripening process and reduces the loss of luminosity, enhancing the quality of freshcut pineapple for up to 15 days at 4C. PRACTICAL APPLICATIONSThe juice leakage and color changes are the major causes of deterioration of freshcut pineapple during storage time. Edible coatings and calcium dips are commonly used to prolong the shelf life of fresh-cut fruits. The present study demonstrates that neither alginate nor chitosan slow down the gas exchange of fresh-cut pineapple tissue. Calcium lactate prolongs the shelf life of fresh-cut pineapple by preventing juice leakage production and luminosity reduction. Calcium lactate dips are simple treatments that can improve the marketability of fresh-cut pineapple.